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Vegan Zuppa Toscana

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Experience the comforting warmth of Vegan Zuppa Toscana, a delightful twist on the classic Italian soup. This hearty, creamy dish features tender potatoes, savory vegan sausage, and fresh kale simmered in a rich broth. Perfect for cozy dinners or gatherings, it’s a nutritious meal that satisfies your taste buds while keeping it plant-based. In just 45 minutes, you can whip up this delicious soup that even non-vegans will love. Serve it alongside crusty bread or a fresh salad for a complete meal that embodies comfort food at its finest.

Ingredients

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  • 1 tablespoon olive oil
  • 2 tablespoons vegan butter
  • 2 tablespoons flour
  • 1 yellow onion (diced)
  • 3 cloves garlic (diced)
  • 8–16 ounces Beyond Meat Italian Sausage
  • 1/2 tablespoon fennel seeds (roughly chopped)
  • 1 teaspoon oregano
  • 1/2 teaspoon black pepper (plus more to taste)
  • red pepper flakes (to taste)
  • 4 cups water
  • 1 cup non-dairy milk, unsweetened (I used soy)
  • 2 teaspoon Better Than Bouillon No Chicken Base
  • 1 teaspoon Better Than Bouillon No Beef Base
  • 5 small russet potatoes (or 2 large, peeled and diced into 1" cubes)
  • 2 cups kale (stems removed and chopped)

Instructions

  1. Heat olive oil in a stock pot over medium heat. Brown the vegan sausage for 7–10 minutes, then set aside.
  2. In the same pot, melt vegan butter and whisk in flour until bubbly to create a roux.
  3. Add diced onion, fennel seeds, oregano, black pepper, and red pepper flakes; sauté until onion softens.
  4. Gradually pour in water and non-dairy milk, adding bouillon bases and diced potatoes. Bring to a boil, then simmer until potatoes are tender.
  5. Stir in chopped kale and most of the browned sausage; cook for an additional 5 minutes.
  6. Serve topped with remaining sausage and enjoy!

Nutrition

Find it online: https://lowsugarcooking.com/vegan-zuppa-toscana/

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